Susan at Desertsky Quilting posted a recipe for a cooked salsa with tomatoes, pineapple and peaches (click here for her version) which sounded really good. I wanted to use this idea, taking advantage of the wonderful fresh produce that is available now and made up an uncooked fresh salsa. I didn’t have fresh pineapple and used two slices of canned pineapple cut into small segments.
Note: Peaches and tomatoes can be peeled easily and without waste by dipping them in boiling water for about 20 seconds – the skins slip right off.
PEACH, PINEAPPLE AND TOMATO SALSA
1 cup peaches, peeled and diced
2 slices pineapple, drained and cut into small segments (about 1 cup)
2-½ cups peeled, diced fresh tomatoes
1 Tblsp. hot banana pepper, finely chopped
1 Tblsp. cilantro, snipped in small pieces (fresh basil is also good)
1 Tblsp. red wine vinegar
2 Tblsp. honey
¼ tsp. salt
Grating of black pepper
Place prepared peaches, pineapple, tomatoes, banana pepper and cilantro in a medium bowl.
In a separate small bowl, mix together the vinegar, honey, salt and pepper. Pour the vinegar mixture over the salsa ingredients and toss lightly. Cover and refrigerate until ready to use.
Makes about 3 cups of salsa. Will keep well in refrigerator for 3-4 days.
This is a good side dish and was delicious served with grilled tilapia.
It is also good served as a dip with cinnamon crisps.
I saw this recipe on spendwithpennies.com and adapted it to make a smaller amount and to use almost any kind of fresh fruit. The fruit should be diced into ½-inch cubes to make it easy to scoop up with the delicious cinnamon crisps. A lovely, summertime, light dessert.
YOUR CHOICE FRUIT SALSA AND CRISPS
4 10-inch flour tortillas
1/3 cup granulated sugar
1 tsp. cinnamon
4 cups of assorted fruit cut into ½ inch cubes (strawberries, blueberries, apple, pineapple, banana, peach, kiwi, etc.) – your choice
1 Tblsp. lemon juice
1 Tblsp. fruit preserves or jam (I used my homemade blueberry jam)
To make cinnamon crisps:
Preheat oven to 375 degrees F
Combine cinnamon and sugar
Spray each tortilla on top with cooking spray and sprinkle with cinnamon/sugar.
Cut each tortilla into 6 wedges and place on baking sheet. Bake for 8-10 minutes until light brown and crisp (watch carefully so the wedges don’t burn).
To make the salsa:
Combine the prepared fruit with the lemon juice and preserves/jam, tossing lightly.
Allow to come to room temperature for at least 15 minutes before serving.
Divide fruit salsa among four small dessert dishes and serve 6 cinnamon crisps with each dish.
I found this recipe on The Pioneer Woman Cooks, and made a few adaptations. It’s wonderful, makes 10 one-cup servings, each one only 2 Weight Watchers points.
OUR FAVORITE BLACK BEAN SOUP
- 1 medium onion, quartered and sliced
- 4 cloves garlic, minced
- 1 tsp olive oil
- 1 Tblsp. cumin
- Three 16-oz cans of black beans, undrained
- One 16-oz. jar of salsa, mild
- 1-1/2 cups chicken broth (or a 14.5-oz can)
- Sour cream and cilantro for garnishing
Saute onion slices and garlic in olive oil over medium-low heat until onions are soft and tender. If necessary, a small amount of chicken broth can be added to keep the vegetables from sticking to the pan. Sprinkle lightly with salt and pepper. Stir in cumin.
In a blender or food processor, puree two cans of black beans* and add to onion/garlic mixture. Stir in remaining can of black beans, salsa and broth. Heat mixture to a boil over medium heat, stirring frequently. Reduce heat to low and simmer for 30 minutes.
*You can also use a potato masher or the back of a wooden spoon to mash the beans.
Adjust seasonings to your taste. Ladle soup into a bowl and top with a dollop of sour cream and some snipped cilantro.
Makes ten one-cup servings.
One cup of soup plus 1 Tblsp. sour cream and a snipping of cilantro = 2 Weight Watchers points